Step 1

Preheat the oven to 180C/160Fan/350F/Gas mark Grease and line a couple of baking sheets with baking paper. Please note that you'll only be able to bake two cookies at a time - they are super sized!

Step 2

Place the flour, baking powder and salt in a medium bowl and mix with a fork to areate the ingredients. Set aside.

Step 3

Using a free standing mixer or in a large mixing bowl with an electric hand whisk, cream the butter and both sugars together until very light and creamy. This should take about 4-5 minutes.

Step 4

Gradually add the beaten egg, a little at a time until well incorporated and the mixture is smooth. Stir in the vanilla extract.

Step 5

Stir in the dry ingredients in two batches, mixing until you have a fairly thick cookie dough. Stir in the chopped chocolate. At this stage you can either bake the cookies straight away or chill the dough for up to one day.

Step 6

Divide the dough into roughly 8 100g pieces. I made two cookies at a time. Slightly flatten each piece of cookie dough, then place a cold creme egg right in the middle of each one. Wrap the dough around the creme egg, creating a round ball of dough. Make sure the creme eggs are completely enclosed. Place the cookies on the lined baking sheet with about 4-5cm of space between each one - they will spread out a little and this will prevent them from merging together. Don't flatten the cookies - they will look big, but that's how they are meant to be.

Step 7

Bake the cookies for 17-18 minutes or until puffy and golden brown around the edges. They will still be soft in the middle, so leave them on the baking sheet for a good 10 minutes before carefully transferring to a wire rack. If you try to remove them any sooner, they will probably fall apart!